I can never say no to a biscuit. No matter the occasion or if I’m trying to lose weight or whatever the circumstance, I simply cannot restrain myself from a biscuit. And homemade biscuits are obviously the best. When I lived in Texas, a family I was close with would just whip up a batch of biscuits for breakfast. How awesome is that! Just like my grandmother did in North Carolina when I was young. And when they didn’t make them, they bought them. But there were always biscuits with breakfast in Texas.
Southern Buttermilk Biscuits
Fluffy, flakey and buttery, these classic Southern Buttermilk Biscuits are superb.
- ½ cup unsalted cold butter diced
- 2 cup all-purpose flour
- 3 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 1 Tbsp unsalted butter melted
- Preheat oven to 450F.
- Add the flour, baking powder, salt, and butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter).
- Add the buttermilk and stir with a fork just until flour is moistened.
- Turn dough out onto a lightly floured surface, and knead 2-3 times. Roll or pat dough out to ¾-inch thickness. Cut with a 2- or 2½-inch biscuit cutter. Place biscuits on a baking sheet.
- Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 8-12 biscuits depending on the size biscuit cutter you use.